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Monday, January 20, 2014

Kaveri of Palakkad Cooking suggested Netherlands favorite Coffee Buns and Apple tart for Baking Partner challenge this month. Kofieebroodje is a small round bread with sweet filling. Usually Dutch people love to have this buns with coffee and hence it got this name. I prepared egg less almond vanilla pudding for this recipe and it turned out very well but make sure pudding is in spreadable consistency which make the job mess free..Now lets see the recipe..

1. Heat 1 cup of milk with sugar, salt and vanilla in small sauce pan.

2. In another bowl, mix another cup of milk with almond meal and cornflour, with out any lumps.

3. When milk starts to boil, pour the flour mixture to it and mix continuously until it thicken to porridge consistency. Remove from heat and transfer to another bowl and cool. Cover with cling wrap.

For Dough:

4. In a wide bowl or stand mixer bowl, add the flour, salt, sugar and yeast. Mix well with hand / dough hook.

5. Now add the butter (oil) and mix again. Pour in milk vanilla mixture and knead into a smooth dough. Add extra flour if needed. ( First I added 2 cups of flour and then add extra 1 1/4 cups of flour to get smooth and non sticky dough).

6. Cover and proof the dough in warm place until doubled in size upto an hour.

7. In the meantime, Soak the raisins in warm water and set aside for 15 to 20 minutes. Then drain.

8. Once the dough has proofed, Punch the dough and knead again for few minutes.

9. Divide the dough into 2 portions. On a lightly floured surface, roll out the dough into a square shape, 12x12 inches approximate.

10. Spread the pudding, leaving an inch on all sides. Sprinkle the soaked raisins over the pudding.

11. Now roll the dough to form a cylindrical shape. Place the seam down and cut the roll into equal slices of about an inch or inch and half.

12. Place the slices on a lined baking Sheet. Cover and proof for another 20 to 30 minutes.

Baking:

13. Meantime, pre heat the oven to 350 F. Brush the rolls with butter and bake them until golden brown, around 25 minutes.

For the glaze:

14. Mix the jam with warm water and brush the rolls after taking them out of the oven.

15. Brush them again, when they’ve slightly cooled. Serve warm with a cup of coffee.

1. Heat 1 cup of milk with sugar, salt and vanilla in small sauce pan.

2. In another bowl, mix another cup of milk with almond meal and cornflour, with out any lumps.

3. When milk starts to boil, pour the flour mixture to it and mix continuously until it thicken to porridge consistency. Remove from heat and transfer to another bowl and cool. Cover with cling wrap.

For Dough:

4. In a wide bowl or stand mixer bowl, add the flour, salt, sugar and yeast. Mix well with hand / dough hook.

5. Now add the butter (oil) and mix again. Pour in milk vanilla mixture and knead into a smooth dough. Add extra flour if needed. ( First I added 2 cups of flour and then add extra 1 1/4 cups of flour to get smooth and non sticky dough).

6. Cover and proof the dough in warm place until doubled in size upto an hour.

7. In the meantime, Soak the raisins in warm water and set aside for 15 to 20 minutes. Then drain.

8. Once the dough has proofed, Punch the dough and knead again for few minutes.

9. Divide the dough into 2 portions. On a lightly floured surface, roll out the dough into a square shape, 12x12 inches approximate.

10. Spread the pudding, leaving an inch on all sides. Sprinkle the soaked raisins over the pudding.

11. Now roll the dough to form a cylindrical shape. Place the seam down and cut the roll into equal slices of about an inch or inch and half.

12. Place the slices on a lined baking Sheet. Cover and proof for another 20 to 30 minutes.

Baking:

13. Meantime, pre heat the oven to 350 F. Brush the rolls with butter and bake them until golden brown, around 25 minutes.

For the glaze:

14. Mix the jam with warm water and brush the rolls after taking them out of the oven.

15. Brush them again, when they’ve slightly cooled. Serve warm with a cup of coffee.